Yellow Peas Recipe – Authentic Indian Dal & Curry Guide

Last Updated on 2 months by Neha Deshmukh

Yellow Peas Recipe – Authentic Indian Dal & Curry Guide

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a comforting and flavorful yellow peas curry. It’s a dish my nani (grandmother) used to make, and the aroma always filled the house with warmth. It’s surprisingly easy to make, and I promise, it’s a total crowd-pleaser. Let’s get cooking!

Why You’ll Love This Recipe

This yellow peas curry, or dal, is more than just a meal; it’s a hug in a bowl. It’s packed with protein, incredibly satisfying, and perfect for a cozy weeknight dinner. Plus, it’s a fantastic way to explore the diverse world of Indian lentils and legumes. You’ll love how simple it is to whip up, and the incredible flavour it delivers.

Ingredients

Here’s what you’ll need to make this delicious yellow peas curry:

• ½ cup dried yellow peas (approximately 175g)
• ¼ cup chopped onion (approximately 30g)
• 1 teaspoon ginger garlic paste (approximately 5ml)
• ½ teaspoon red chilli powder (approximately 2.5g)
• ½ teaspoon coriander powder (approximately 2.5g)
• ½ teaspoon garam masala powder (approximately 2.5g)
• 2 tablespoons fresh coriander leaves, chopped (approximately 10g)
• 1 teaspoon oil (approximately 5ml)
• Pinch of turmeric powder (approximately 1g)

Ingredient Notes

Let’s talk ingredients! The star of the show is definitely the dried yellow peas – also known as chana dal. They’re a fantastic source of protein and fiber, making this a really nourishing meal.

Did you know there are so many different types of peas used in Indian cooking? Green peas (matar), split peas (dal chana), and toor dal are all popular choices. Each has a unique texture and flavour.

And don’t underestimate the power of good quality garam masala! It really makes a difference. I like to buy mine from an Indian grocery store to ensure it’s fresh and fragrant. A good garam masala will have a complex aroma – a little sweet, a little spicy, and totally irresistible.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First things first, soak the dried yellow peas overnight in plenty of water. This is super important for reducing cooking time and ensuring they cook evenly.
2. The next day, drain the soaked peas and add them to a pressure cooker with a pinch of turmeric powder and a teaspoon of oil. Add enough water to cover the peas, and pressure cook for 3 whistles.
3. Once the pressure has released, open the cooker and give the peas a gentle mash with the back of a spoon. You want some texture, so don’t overdo it!
4. Now, heat a little oil in a pan and sauté the ginger garlic paste and chopped onions until they turn golden brown. This is where the flavour really starts to build.
5. Add the mashed peas to the pan, along with the red chilli powder, garam masala, coriander powder, and salt. Mix everything well, ensuring the spices are evenly distributed.
6. Simmer the mixture for about 5-7 minutes, adding a little water if needed to achieve a creamy consistency. Keep stirring to prevent sticking!
7. Finally, garnish with fresh coriander leaves and serve hot.

Expert Tips

Want to take your yellow peas curry to the next level? Here are a few tips I’ve learned over the years:

• Consistency is key: Some people like their dal chunky, others prefer it super creamy. Adjust the amount of water you add during simmering to get your desired texture.
• Prevent sticking: Keep the heat on medium-low and stir frequently to prevent the mixture from sticking to the bottom of the pan.
• Bloom the spices: Sautéing the ginger garlic paste and onions before adding the spices helps to “bloom” them, releasing their full flavour potential.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your garam masala doesn’t contain any hidden animal products.
• Gluten-Free Adaptation: This recipe is naturally gluten-free.
• Spice Level Adjustment:
  • Mild: Reduce the red chilli powder to ¼ teaspoon.
  • Medium: Stick with the ½ teaspoon of red chilli powder.
  • Hot: Add ¾ teaspoon or even 1 teaspoon of red chilli powder, or add a chopped green chilli along with the ginger garlic paste.
• Festival Adaptations: In some regions, this type of dal is made during festivals like Lohri and Makar Sankranti.

Serving Suggestions

This yellow peas curry is incredibly versatile. Here are a few of my favourite ways to serve it:

• With a big bowl of fluffy basmati rice.
• With warm, soft roti or naan bread – perfect for scooping up every last bit of the curry!
• Alongside a cooling raita (yogurt dip) and a simple salad.

Storage Instructions

Leftovers? No problem! This yellow peas curry keeps well in the refrigerator for up to 3 days. Store it in an airtight container. You can also freeze it for up to a month. Just thaw it completely before reheating.

FAQs

Got questions? I’ve got answers!

1. What is the best way to soak dried yellow peas for optimal cooking?

Soak them in plenty of water overnight, or for at least 8 hours. This softens them and reduces cooking time.

2. Can I use a pot instead of a pressure cooker to cook the peas?

Yes, you can! It will take much longer – about 45-60 minutes – and you’ll need to add more water.

3. How can I adjust the spice level of this dish?

Adjust the amount of red chilli powder, as mentioned in the variations section.

4. What is the best type of oil to use for this recipe?

Vegetable oil, sunflower oil, or mustard oil are all good choices. Mustard oil adds a lovely pungent flavour, but it’s an acquired taste!

5. Can this dish be made ahead of time?

Absolutely! It actually tastes even better the next day as the flavours meld together.

6. What are some good accompaniments to serve with this yellow peas curry?

Raita, salad, papadums (Indian crispy wafers), and a side of pickles are all great options.